Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Joaquin Bautista-Gallego"'
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/0f8a01d8ba8c498cb1b3b0ccf35a82f8
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Externí odkaz:
https://doaj.org/article/0ccaa6aa96384351b9c46c4e4ca6d4d6
Autor:
Alessandra Pino, Amanda Vaccalluzzo, Lisa Solieri, Flora V. Romeo, Aldo Todaro, Cinzia Caggia, Francisco Noé Arroyo-López, Joaquin Bautista-Gallego, Cinzia L. Randazzo
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accele
Externí odkaz:
https://doaj.org/article/7a422f56aa4949a8966eb32326df6070
Autor:
Joaquin Bautista-Gallego, Francisco Rodríguez-Gómez, Verónica Romero-Gil, Antonio Benítez-Cabello, Francisco N. Arroyo-López, Antonio Garrido-Fernández
Publikováno v:
Frontiers in Nutrition, Vol 5 (2018)
The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose
Externí odkaz:
https://doaj.org/article/674dcfa7b16f483db969cc8febdc92e3
Autor:
Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant, Joaquin Bautista-Gallego
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Oenococcus oeni, the main lactic acid bacteria responsible for malolactic fermentation in wine, has to adapt to stressful conditions, such as low pH and high ethanol content. In this study, the changes in the transcriptome and the proteome of O. oeni
Externí odkaz:
https://doaj.org/article/8a8fbb5f6ce34274a603ad01cadd4cdb
Autor:
Antonio Benítez-Cabello, Joaquin Bautista-Gallego, Antonio Garrido-Fernández, Kalliopi RANTSIOU, Luca Cocolin, Rufino Jiménez-Díaz, Francisco Noé Arroyo López
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15 and 90 fermentation days were an
Externí odkaz:
https://doaj.org/article/62bff15eb44940bb97f4096a08295978
Autor:
Alberto Martínez, Emiliano Zamora, María L. Álvarez, Joaquín Bautista-Gallego, Manuel Ramírez
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Non-conventional yeasts such as Torulaspora delbrueckii (Td) have been proposed for sparkling winemaking. Unfortunately, this yeast has poor efficiency in completing wine fermentation as compared to Saccharomyces cerevisiae (Sc). New mutants with inc
Externí odkaz:
https://doaj.org/article/367df9e83bc74b0a9c59fa84a0ae212a
Autor:
Antonio López-López, Joaquín Bautista-Gallego, José María Moreno-Baquero, Antonio Garrido-Fernández
Publikováno v:
Data in Brief, Vol 8, Iss , Pp 709-716 (2016)
This article contains processed data related to the research published in “Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives” [1]. It displays information on the salt substitution by other nutrient salts (
Externí odkaz:
https://doaj.org/article/425d4c4eab7e447db0b31bc412b774da
Autor:
Amanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, Joaquín Bautista-Gallego, Flora Valeria Romeo, Paola Foti, Cinzia Caggia, Cinzia L Randazzo
Publikováno v:
Microorganisms, Vol 8, Iss 10, p 1607 (2020)
The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum spec
Externí odkaz:
https://doaj.org/article/65482024a89c4c85b47059febb44116a
Autor:
Rocío Velázquez, Alberto Martínez, Emiliano Zamora, María L. Álvarez, Joaquín Bautista-Gallego, Luis M. Hernández, Manuel Ramírez
Publikováno v:
Microorganisms, Vol 8, Iss 9, p 1372 (2020)
The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and gr
Externí odkaz:
https://doaj.org/article/f2c8e9ede0ba490fbc95b7df8e3b3231